Return to Content

Lemon Curd Tarts

Lemon Curd Tarts
0 votes, 0.00 avg. rating (0% score)
by
Depending upon size, this rule will fill 12 or 18 little tarts. Mrs. Hulbert says: "My English aunt frequently served Lemon Curd Tarts with a cup of tea -- nothing can describe the flavor of these tangy treats."

Ingredients:

  • 3 eggs
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup lemon juice

Instructions:

Beat the eggs until light. Melt the butter in the top of a double boiler, then add to it the sugar and the eggs. Mix well and cook over hot water, stirring constantly for 5 minutes. Add the lemon juice and cook 3 minutes longer until thick and smooth. Chill and fill tiny tarts for tea time.
Updated Thursday, August 16th, 2007

Bring New England Home
Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111